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Age: 1 year +

I`ve wanted to prepare a dessert with carob powder for my daughter for some time and I finally stumbled upon a nice recipe – toddler kinder penguin. I found the recipe in a facebook group dedicated to toddler feeding and it`s suitable for children aged 1 year and above. This yummy dessert turned really perfect and my little one liked it very much. You could use 6 egg yolks instead of 3 eggs and replace the coconut sugar with another sweetener (2 bananas or 7-8 dates) to offer it to smaller babies. The taste will shift, but why not experiment. And now, let`s see how to cook it…

Toddler kinder penguin

baby kinder penguin

You`ll need:

For the crust

3 eggs

3 tablespoons coconut sugar

3 tablespoons flour

1 teaspoon baking powder

1 1/2 tablespoon carob powder

3 tablespoons hot water

For the filling

150-200 g ricotta

1 tablespoon coconut oil

1 tablespoon coconut filings

How to cook it:

Preheat the oven to 180° and prepare a baking tin with parchment paper.

Remove the egg yolks from the egg whites. Whisk the egg whites in a large bowl. In another bowl, mix the yolks with the sugar and water and whisk until it becomes thick and fluffy. Pour the yolk mixture into the bowl with the egg whites using a silicone spatula. Stir carefully and gradually add the flour mixed with the baking powder and carob powder. The mixture should remain fluffy.

Pour the mixture in your tin and bake for about 20 minutes. Use a toothpick or a fork to determine if it’s cooked. If there are no bits of mixture on the pick or fork, it’s ready. Take out and cool it.

Meanwhile, mix the ricotta with the coconut oil and coconut filings and stir well. Cut the crust in two equal parts. Apply the ricotta mixture on one of the crusts and top with the other crust. Cut the dessert in little cubes and serve for an afternoon snack.

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